Recipe Background
Pot Pie Singles offer comfort and independence with flaky crusts.
The first time I made Pot Pie Singles was right after I moved into my very first apartment, perched above a bustling city street. I still remember the feeling of freedom mixed with a little bit of loneliness. With a tight budget and minimal kitchen tools, I needed a dish that could double as both comfort food and a celebration of independence. Chicken breasts and a box of refrigerated pie crusts were standbys in my modest pantry, and the idea of an easy, ready-to-eat meal was exactly what I needed to brighten up my new space.
Turning those basic ingredients into something special was a small triumph. I learned quickly that a proper simmer would transform cubed chicken, carrots, celery, and onions into a savory filling. Using the reserved chicken broth and a splash of milk, I crafted a rich gravy that felt like a hug in a ramekin. A chef friend had once advised that whisking butter and flour together just until golden would create the perfect base for thickening sauces, and I was grateful for that nugget of wisdom as the kitchen filled with warmth and the scent of baking pot pie.
It was also then that I discovered the power of a good egg wash—brushing it over the pie crusts to seal them and encourage a golden, flaky top. The smell of butter and pastry welcomed me into my new home as much as the familiar taste of the pot pies. These were more than just a meal; they were my rite of passage to a world of adulting and culinary exploration.
Ingredients
- 1 chicken breast boneless and skinless, cubed
- 1 cup carrots sliced
- 1 cup celery sliced
- 1/4 cup onions diced
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour plus more, to taste, for dusting a work surface
- 1/3 cup plus 1 tablespoon milk divided
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 1/2 (14.1-ounce 2-count) box refrigerated rolled pie crust, remaining pie crust reserved for another use
Directions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with aluminum foil.
- In a medium pot over medium-high heat, add the chicken, the carrots, the celery, the onions, and the chicken broth and bring it to a simmer.
- Simmer the chicken mixture, while stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F and the vegetables are just fork tender, about 15 minutes.
- Reserve 1 cup of the chicken broth, draining and discarding the remainder.
- In a medium saucepan over medium heat, melt the butter.
- Add 2 tablespoons of the flour to the melted butter and cook, while whisking, until combined and the flour is golden, about 30 seconds-1 minute.
- Slowly add the reserved broth and 1/3 cup of the milk to the butter mixture, while whisking, until it is smooth.
- Cook the gravy, while stirring constantly, until it thickens and begins to bubble, about 2-5 minutes.
- Transfer the gravy from the heat.
- Add the salt, the black pepper, and the chicken mixture to the gravy and stir to combine.
- Divide the filling mixture between two 12-ounce ramekins.
- In a small bowl, add the egg and the remaining milk and whisk to combine.
- Using the extra flour, dust a work surface.
- Add the pie crust to the prepared work surface and divide it evenly in two.
- Roll each of the pie crust halves out so they are both 1/8-inch-thick.
- Drape each of the pie crust halves over 1 of the ramekins and trim the edges so each has about 3/4-inch overhang.
- Gently press the edges of the pie doughs in so the dough drapes over the sides of the ramekin slightly.
- Using a sharp-tipped knife, cut a few slits in the top of each of the pot pies for steam to escape.
- Brush the egg mixture over the top of each of the pot pies.
- Place the ramekins on the prepared baking tray and bake until the tops are golden and the filling is bubbly, about 15-20 minutes.
- Transfer the pot pies from the oven and let them cool for 5 minutes.
- Serve.
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